こまこめ
Sake from Yokote City, Akita Prefecture
🌾Grain rice: Akita Komachi
Rice polishing ratio: 70
Alcohol content: 15
Kura yeast D-29
Sake degree: +1
Acidity: 1.6
Amino acidity: 1.2
［Memories of Onogawa]
Japanese>English
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こまこめ
Sake from Yokote City, Akita Prefecture
🌾Grain rice: 100% Natsuboshi
Rice polishing ratio: 55
Alcohol content: 15%.
Kurage yeast: D-29
Sake degree: -5
Acidity: 1.8
Amino acidity: 0.8
Sake that brings you the happiness of eating rice.
It's so good! What a nice aroma. Really delicious. This is the fourth year for rice from Mukawa-cho, Hokkaido.
🏞️ river series ①
［Akita🎆sake focus period: 2nd brewery.]
［Thanks to the recommendation of the brewery.]
Japanese>English
こまこめ
Sake from Misato Town, Akita Prefecture
Alcohol content: 15%.
Rice polishing ratio: 60
［Sake Focus Period: 1st brewery]
［At your favorite restaurant]
Japanese>English
こまこめ
Sake made in Niigata City, Niigata Prefecture
Alcohol content: 15%.
Rice polishing ratio: 70
🌾Grain rice: Gohyakumangoku etc.
Sake degree: +5
Total acidity: 1.4
Amino acidity: 1.4
🍶That's right, it's refreshing and delicious.
［Memories of Koshino-Hachiho]
［I can't believe I found this at an izakaya I sometimes go to.]
Japanese>English
こまこめ
Sake made in Niigata City, Niigata Prefecture
Alcohol content: 17.5
Rice polishing ratio: 60
🌾Grain rice: Gohyakumangoku, Koshibuki
Sake degree: +5
Total acidity: 1.9
Amino acidity: 1.9
［Memories of Koshinohatoyo]
Japanese>English
こまこめ
Sake made in Niigata City, Niigata Prefecture
Alcohol content: 15 to 16 degrees Celsius
Rice polishing ratio: 70
Sake meter: -6
It is a spring limited edition sake specially brewed to be enjoyed with its aroma on a beautiful spring day. Please enjoy its refreshing aroma and gentle rice flavor."
🍶Despite the sake degree, which I am not defensive about on a daily basis, it was delicious! A bottle I was able to pick up thanks to a conversation with the brewery staff 🙏.
Series 🔢 "8" ①.
［Thanks to the dialogue with the brewery.]
Japanese>English
こまこめ
Sake from Shizuoka City, Shizuoka Prefecture
💧Abekawa River subsoil water
Alcohol content: 15° to 16° C
Rice polishing ratio: 55
Sake degree: +2
Acidity: 1.4
A gem made using the traditions handed down since Keio 3 and the secret methods of the Nanbu Touji.
Good 🍶 warmed.
［Brought back from my trip.]
Japanese>English
こまこめ
Sake made in Tokamachi City, Niigata Prefecture
Alcohol content: 16%.
［Matsunoi's Memories]
Japanese>English
こまこめ
Sake in Tokamachi City, Niigata Prefecture
［Memories of Matsunoi at the drinking iron.]
Japanese>English
こまこめ
Sake in Tokamachi City, Niigata Prefecture
［At my favorite restaurant]
Japanese>English
こまこめ
Sake from Fujieda City, Shizuoka Prefecture
🌾Rice used: Tojo Yamadanishiki, Hyogo Prefecture, Special A district
Rice Polishing Ratio: Koji rice, Kake rice ALL55
Alcohol Content : 15
The sake is to shine like the first day of the year, to flourish like a tortoise for many years to come, and to be in harmony with the people and food culture of Shizuoka.
Compare with 🍶Special Junmai. The balance between the strength and weakness of the Shizuoka 🐟 and the flavor is well balanced.
［Aftermath of my trip to Shizuoka.]
［Thanks to the handling of the sake at the first liquor store I visited.]
Japanese>English
こまこめ
Sake from Fujieda City, Shizuoka Prefecture
Rice used: 79% 2038 Honorific Fuji produced in Shizuoka Prefecture
Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60
Alcohol content: 16% alcohol
🍶Piquant and fresh. Delicious. Good aroma. With Shizuoka 🐟.
Turtle" 🐢 animal series ①.
［Aftermath of my trip to Shizuoka]
［Sake in Shizuoka: 14th Sake Brewery]
［Thanks to the first sake shop I went to, I was able to find it.]
Japanese>English
こまこめ
Sake in Tsu City, Mie Prefecture
(The brewery is located in Taki Town)
🌾Grain rice: Kami no Ho produced in Mie Prefecture
💧Brewing water: Mild hard water from Iitaka-cho, Matsusaka City, Mie Prefecture
Yeast: Mie Prefecture yeast MK-1
Alcohol content: 15%.
Rice polishing ratio: 60
Sake brewing rooted in the terroir" and "Four Seasons Brewing
🍶As for the sake from Imuraya, it was delicious and enjoyable, while being covered in miscellaneous thoughts of whether it would taste like an azuki bar (even though it wouldn't).
[thanks for the encounter at my favorite restaurant].
Japanese>English
こまこめ
Sake from Itoigawa City, Niigata Prefecture
100% 🌾Gohyakumangoku
Alcohol content: 16%.
Rice polishing ratio: 50
Sake degree: +1
Acidity: 1.8
Amino acidity: 1.0
This sake is brewed using medium-hard brewing water from our own well, which is important for sake brewing, and the characteristics of our new brewery.
🍶This is delicious!
［Thanks for the recommendation at the liquor store I frequent.]
Japanese>English
こまこめ
Sake from Itoigawa City, Niigata Prefecture
100% Gohyakumangoku produced in 🌾Itoigawa
Alcohol content: 16%.
Rice polishing ratio: 50
One of the two bottles we decided on after communicating with the 🍶 sake brewer. This is one of the two bottles I decided to drink. It is delicious.
［Thanks to the recommendation from the izakaya I often go to.]
Japanese>English
こまこめ
Sake from Fussa City, Tokyo
Alcohol content: 15
Rice polishing ratio: 55
100% 🌾 Ginpu
Acidity: 1.6-1.8
Sake degree: ±0 to +2 (medium)
How to drink: Cold (◎), room temperature (○)
［Memories of Tamura Sake Brewery] 4-Gou Bottle
Japanese>English
こまこめ
Sake from Fussa City, Tokyo
Alcohol content: 15
Rice polishing ratio: 55
100% 🌾 Ginpu
Acidity: 1.6-1.8
Sake degree: ±0 to +2 (medium)
How to drink: Cold (◎), room temperature (○)
［Memories of Tamura Sake Brewery
Japanese>English
こまこめ
Sake from Fussa City, Tokyo
🌾Yamashu No. 4 from Yamagata Prefecture
Alcohol content: 16
Rice polishing ratio: 55
Sake meter: +6
Acidity: 2.0
［Memories of Tamura Sake Brewery]
Japanese>English
こまこめ
Sake from Fussa City, Tokyo
Rice polishing ratio 60
Sake degree +7 to +9
Acidity 1.6～1.8
ALC degree 14 degrees
Recommendation: room temperature, lukewarm
Blissful to drink while thinking about 🍶🐟.
⛲️ Izumi Series 2
［At my favorite restaurant]
Japanese>English
こまこめ
Sake made in Midori City, Gunma Prefecture
Alcohol content: 15° to 16° C
Rice polishing ratio: 60
Dry, local sake
［Memories of Akagisan]
Japanese>English